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Spanakorizo (Greek Spinach Rice)

Name: Spanakorizo (Greek Spinach Rice)
Prep time: 36 min
Total time: 41 min
Cuisine: Greek
Ingredients: extra-virgin olive oil — 68 g; yellow onion — 110 g; scallions — 400 g; garlic — 9 g; long-grain white rice — 177 g; tomatoes — 411 g; vegetable broth — 592 g; baby spinach — 567 g; salt — 5 g; freshly ground black pepper — 3 g; dill — 15 g; lemon juice — 30 g; feta cheese — 113 g

Spanakorizo (Greek Spinach Rice) reads salinity 5.1, citrus 5.0 and sourness 4.8 on Palate's 0–10 flavor X-ray — a Greek main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.0 / 10
Sweet & Fruity — 3.2 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 2.0 / 10
Rich & Fat — 3.6 / 10
Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Salinity 5.1 · Citrus 5.0 · Sourness 4.8 · Umami 4.7 · Allium 3.7 · Richness 3.3 · Herbaceous 2.9 · Funk & Ferment 2.6 · Sweetness 2.6 · Fruity 2.1 · Earthy 1.8 · Bitterness 1.5 · Warm Spice 1.3 · Nutty 1.1 · Marine & Briny 1.1 · Floral 0.9

What's in it (13)

extra-virgin olive oil — 68 g
yellow onion — 110 g
scallions — 400 g
garlic — 9 g
long-grain white rice — 177 g
tomatoes — 411 g
vegetable broth — 592 g
baby spinach — 567 g
salt — 5 g
freshly ground black pepper — 3 g
dill — 15 g
lemon juice — 30 g
feta cheese — 113 g

Time & effort: about 41 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 51.7 kcal, 2.2 g protein, 1.3 g fat, 8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Heat 3 tablespoons of the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and the white parts of the scallions and cook, stirring occasionally, until softened and translucent but not browned, 5-6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, 30-45 seconds.
Add the rinsed rice and stir to coat every grain in the oil; toast, stirring often, until the edges of the grains turn translucent and the rice smells nutty, about 2 minutes.
Stir in the drained tomatoes and cook, stirring occasionally, until the mixture thickens slightly and the raw tomato smell has cooked off, 2-3 minutes.
Pour in the vegetable broth, salt, and pepper; raise the heat to high and bring to a boil.
Add the chopped spinach in three or four batches, stirring each batch down into the liquid until fully wilted before adding the next, 3-4 minutes total.
Once all the spinach is wilted and the pot returns to a boil, reduce the heat to low, cover, and simmer undisturbed until the rice is tender and most of the liquid is absorbed, 16-18 minutes.
Remove the pot from the heat and let it stand, still covered, for 5 minutes so the rice finishes steaming gently without turning mushy.
Uncover and fold in the scallion greens, dill, lemon juice, and the remaining 2 tablespoons olive oil; taste and adjust salt.
Spoon into bowls, top each with crumbled feta, and serve with lemon wedges for squeezing at the table.

Dishes with a similar flavor shape

Mediterranean White Bean and Spinach Skillet — Mediterranean
Grilled Greek Chicken Souvlaki — Greek
Greek Pork Souvlaki Pita Wraps — Greek
Zucchini and Feta Fritters with Lemon Yogurt — Greek
Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes — Greek

Keep reading: what salinity, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.